Vegan Coconut Cream Rice Pudding
Ingredients
- 1 cup @1000springsmill brown rice
- 1/3 cup sugar
- 5 cups dairy-free milk
- 1 tbsp vegan butter
- 1 tsp vanilla
- 1/2 cup coconut cream
- 1 tsp cinnamon
Preparation
Rinse and drain the rice. Add the rice to a large pot.
Add the sugar, dairy-free milk, vegan butter, and vanilla to the rice. Stir to combine.
Turn the stove on high heat and bring the mixture to a boil. Then, reduce the heat to medium.
Cover the pot with a lid while the rice pudding is cooking. Stir the pudding every 7-10 minutes.
Cook the rice for 45-50 minutes. Test a small amount of rice to ensure it's soft and chewy, not crunchy.
Once the rice is cooked, remove from heat. There should still be some liquid left, but most of it will have evaporated.
Add the coconut cream to the rice pudding.
Mix in the cinnamon, or optionally, leave it out and top individual servings with a sprinkle of cinnamon.
Enjoy the rice pudding warm or refrigerate it for a cold treat. Store in the fridge for 5-7 days.
